Rye with Seeds

Ingredients

• Rye flour300 g
• Bread flour200 g
• Water400 g
• Active rye starter150 g
• Caraway seeds10 g
• Fennel seeds5 g
• Sunflower seeds50 g
• Salt10 g

Instructions

1. 1

   Mix all ingredients into a sticky dough — rye dough does not develop gluten like wheat.

2. 2

   Bulk ferment 3–4 hours covered.

3. 3

   Wet hands; shape into a loaf pan or basket.

4. 4

   Final proof 1–2 hours until visibly puffed.

5. 5

   Bake at 450°F for 15 min, then 400°F for 35 min until deep brown.

Equipment

• Loaf pan or banneton
• Stand mixer (optional)

• JK

  @jamie-kim

  Rye with caraway

  Learning Experience

  

  First time baking rye! Crust looked great but the inside is gummy. I think I cut it too soon. Lesson learned: rye needs to fully cool before slicing.

  RyeCarawayPatience

  ♡ 9◌ 4↗ Share
• MR

  @melissa-rellim

  Seeded rye experiment

  Success

  

  Toasted the caraway and fennel before mixing — huge flavor boost. Crumb was nicely closed and not gummy. Worth the extra step.

  RyeSeeded

  ♡ 47◌ 9↗ Share

• → Rye crumb gummy and wet

A rye-dedicated starter performs best — the higher enzyme activity benefits the dense crumb.